Roasted Beet Wedges with Tzatziki

The humble beetroot is a fibrous and sweet anti-inflammatory antioxidant that helps protect against heart disease and cancer. Good for boiling, roasting, and pickling, this winter root keeps well in the fridge, so you can savor it all season long. We find that the optimal texture comes from boiling them first with the skin intact and then peeling them right before roasting. This procedure yields a soft center and caramelized skin. Garlicky tzatziki serves to complement the sugary taste but needs to be prepared the night before to absorb all the flavor. Not to worry, though. It only takes a few minutes to make, and then you simply leave it in the fridge overnight!

~ Recipe compliments of Brooklyn Supper

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Recipe

Roasted Beet Wedges with Tzatziki

• 4 lbs. beets (greens intact)

• 2 tablespoons olive oil

• 2 cloves garlic

• 1 hand full fresh dill

Directions

1. To make tzatziki, whisk together in a medium bowl the yogurt, 2 tablespoons olive oil, green onions, parsley, 1 tablespoon dill, garlic, lime juice, and sherry vinegar. Add a generous sprinkle of sea salt and black pepper. Taste, and add more sea salt or pepper as needed. Cover and refrigerate for several hours, or preferably overnight. Add a pinch of sea salt and/or a squeeze of lime just before serving.

2. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper.

3. Set scrubbed beets in a large pot of cold water and set over high heat. Once water begins to boil, set a timer for 10 minutes. Cook beets for 10 – 12 minutes, or until beets are just fork tender (exact cook time will vary depending on the size of the beets). Run cooked beets under cold water, and either with fingers or a peeler, remove the skins. Trim tops and cut beets into 1/2-inch thick wedges.

4. In a small bowl, combine the celery seed, paprika, garlic powder, and 1/4 teaspoon each sea salt and pepper.

5. Toss the chioggia beets with 1 teaspoon olive oil and half of the spice mixture, and spread on one of the baking sheets. Do the same for the red beets. Slide both baking sheets into the oven and roast for 15 minutes. Flip each wedge, and contine roasting for another 10 – 15 minutes, or until edges are crisp but not at all burnt. I found the red beets cooked more quickly than the chioggias, so keep a close eye.

6. Toss warm roasted beets with remaining tablespoon dill, and serve immediately with a big dollop of tzatziki.

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Roasted Cauliflower & Garlic Dip

Fun fact: One head of cauliflower has 472% of your daily vitamin C! It’s also an anti-inflammatory that’s rich in antioxidants. Eating it raw, however, is not something most people prefer, especially kids. We at Farro have a sneaking suspicion that dips and spreads were invented purely to trick children into eating their legumes and veggies. Making a dip out of cauliflower is easy and nutritious, as it cuts out most of the cream or fat that you'd use otherwise. All you have to do is cut it into florets and roast it with a whole head of garlic. Once they’re both soft enough to blend into cream, you can add a few tablespoons of olive oil and some toasted pumpkin seeds for a crunchy texture.

~ Recipe compliments of Brooklyn Supper

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This is one of my favorite year-round snacks. Make it fancy with truffle oil. Make it fun with veggie crudités. Keep it simple with toasted pita bread. Anyway, anyhow, you’ll be delighted by this tasty treat.

Recipe

Roasted Cauliflower & Garlic Dip

• 1 pound cauliflower

• 1 garlic bulb (peeled)

• 1/2 cup sour cream

Directions

1. Preheat oven to 425 degrees F.

2. In a medium-sized bowl, toss the cauliflower florets and garlic cloves (still in their papery skin) with 1 tablespoon olive oil. Spread out on a rimmed baking sheet. Sprinkle generously with sea salt. Make sure garlic is tucked up against the cauliflower florets to protect it from the heat. Flipping halfway through, roast until cauliflower is tender and golden, about 20 - 25 minutes. Set aside to cool.

3. Meanwhile, set a small skillet over medium heat. Add 1 teaspoon olive oil, then the pepitas. Toast 2 - 3 minutes, just until the seeds become fragrant and a few start to pop. Toss with sea salt and set aside.

4. When cool enough to handle, squeeze roasted garlic out of the papery skins.

5. In the bowl of a food processor, pulse to combine roasted cauliflower and garlic, 2 tablespoons toasted pepitas, lemon juice, nutmeg, and cayenne pepper to taste. With food processor running, drizzle in 3 tablespoons olive oil (for a creamier dip, add an additional 2 tablespoons olive oil). Taste and add additional sea salt, pepper, and lemon juice as needed.

6. Spoon dip into a wide bowl, drizzle with remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas. Serve with warm flatbread triangles or crackers.